Hi all
I'm NOT the every day griller in my family, that's my husband, I just do the ribs, big cuts of beef, chickens and whole hogs
Hubby built me a large pit for the pigs after he got tired of hearing me complain about the rental fees and I do a pig or two usually every summer for about 300 people. My ribs are ok because I don't have an enclosed pit to slow cook them (I currently foil wrap them and slow bake them and finish them on the grill, but my sauce is really unique because I start with homemade wild huckleberry jam and use wasabi to give it kick. I really want a smoker now and that's why I'm here, to get advice on what my best bet would be. I like cooking with pecan for flavor and ruby red grapefruit for my coal bed.
Oh! I almost forgot, has anyone here done a haunch of beef? I was thinking of getting away from the pig and brisket this year because I really want to try a big chunk of beef. I can't do a whole steer, I just don't have the set-up and I can't bury it because we live in (own) an apartment complex. Also I want to try the Argentinian asado style lamb. I know I can fit a whole lamb on my rotisserie and I could have my husband build a cage pretty easily but does it get dry because it's so lean? Any advice on those three things would be greatly appreciated. Looking forward to chatting with you all!
